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Healthy Cooking: Blue Ribbon Split Pea Soup 
Ingredients:
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 1 cup carrots, coarsely chopped
- 1 cup celery, coarsely chopped
- 1 1/2 onion, coarsely chopped
- 1 large clove garlic, minced
- 2 cups cabbage, finely shredded
- 10 cups pure water
- 2 cups green split peas
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried summer savory
- 1/8 teaspoon dried sage
- 1/8 teaspoon dried tarragon
- 1/4 teaspoon celery seed
- 1/4 teaspoon ground coriander
- 1/2 teaspoon sea salt (optional)
- 1/4 teaspoon seasoned salt or salt-free seasoning
- Fresh ground pepper to taste
- 1 vegetable bouillon* (I use 2 for added flavor)
- 4 tablespoon fresh parsley, minced (can use 2-3 t. of dried if necessary)
Directions:
Heat the butter and oil together in a large soup kettle. Add the carrots, celery, onion, garlic, and cabbage and sauté, stirring frequently, for several minutes. Add the water, the split peas, the seasonings, and the bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully so freeze any left overs in an airtight container to be used for another meal. Serves 8.
* Note: Use good quality vegetable bouillon that generally come in one- inch or larger squares and can be found in health or natural food stores, or ordered online. The half-inch square bouillon cubes that grocery stores generally carry, will not produce as good of flavor.
Copyright © 2008-2015 Lucinda Bedogne, CNHP, CNC
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